‘A very sensory experience’: the magic of maamoul, and how to make your own – recipe

This year, with Easter and Eid Al-Fitr so close together, kitchens across the Levant and beyond will fill with the scent of rosewater and buttery semolina

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Dania Roumieh loves maamoul so much she wrote a short story about it. Antoinette Nader wants to display the moulds used to make it in her home. And Elias Jahshan’s mother sends him a home-baked care package every year.

Maamoul is a semolina-based biscuit stuffed with a variety of fillings – usually dates, pistachios, or walnuts – often dusted with icing sugar. It’s served in many Levantine cultures around the festive seasons – like Easter or Eid al-Fitr, which fall just two weeks apart this year.

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